2-3 Tsp. extra virgin olive oil, plus more to drizzle
1 yellow or white onion, minced
2 carrots, peeled and diced
1 stalk celery, minced
4 cloves garlic, minced
1 28 oz. can crushed tomatoes
1 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. crushed red pepper flakes, optional
1 tsp. dried oregano
2 tsp. balsamic vinegar (optional)
2 Tbsp. chopped flat leaf parsley
2 Tbsp. minced fresh basil
1/2 pound whole wheat spaghetti (8 oz.)
About 3/4 c. whole wheat, plain, panko or Italian seasoned bread crumbs
Another 1/4 tsp. dried oregano
1) For the sauce, heat the oil in a sauce pan and then add the onion, garlic, celery and carrot. Saute until very tender, 12-15 minutes.
2) Add the tomatoes, salt & pepper, red pepper flakes, oregano, vinegar, parsley and basil. Simmer, partially covered, for 30-40 minutes stirring occasionally.
3) When the sauce is almost done, preheat the oven to 450 degrees, lightly grease a 2 quart baking dish with some olive oil, and cook the pasta according to the package directions (but shave 2-3 minutes off of the cooking time so that it is very al dente).
4) When the pasta is done cooking drain it very well and add it into the pan with the sauce and stir until mixed very well.
5) Transfer the pasta into the baking dish and press down. Sprinkle about 3/4 c. bread crumbs over the top (don't bother to measure out the bread crumbs, just give it a nice coating), sprinkle a little dried oregano over the bread crumbs and then drizzle with extra virgin olive oil.
|I used panko bread crumbs.|
This makes 4 servings.